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Monday, October 20, 2014

Homemade Pumpkin Puree

Cut your pumpkin in half and toss the stem section and stringy pulp. Save the seeds to dry and roast if that's your thing.

If your pumpkin is small to medium, place the two halves face down in a shallow baking dish, add some water to keep it all moist and cover with foil.  If your pumpkin is larger, cut it in half and then cut it into smaller pieces to place on your baking sheet.


Bake at 375 about 1½ hours for a medium-sized pumpkin, or until tender.  Mine was almost translucent and some parts were almost caramelized when I turned them over so they could cool.  Smaller pieces cook better and get a deeper color.


Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.  Put it in freezer bags and store flat, in the freezer.

Holly's Note:
I have used jelly roll pans, but my glass baking dishes work better.  They're deeper and the water doesn't evaporate as quickly. Covering them with foil is optional.

Once the pumpkins are cool enough to handle, I scrape out the puree and put it in my mixer.  It doesn't always get smooth enough, so then I put it in my blender, a little at a time to puree it.  (I really need to get a food processor.)

I strain it all to get more water out.  I put ~2 cups of puree in each freezer bag and just lay them flat in the freezer.

This is a bit labor intensive and messy, but it is worth it.  I love knowing that I use our bounty, rather than just throwing it all away after Halloween.

I've seen a lot online about using sugar or pie pumpkins, rather than "jack-o-lantern" pumpkins.  I always just have regular pumpkins from my aunt's garden, so I have no idea what kind they actually are.  We never actually get around to carving them. However, they are just fine for pumpkin bread. I don't like pumpkin pie, but I really like pumpkin bread.

27 comments:

  1. I tried this. I was amazed how tender it was. Now on to a pie!

    Linda

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  2. I love this idea of making your own puree.. I think I might give this a try. Thanks for sharing.

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  3. I am going to try this! I have heard that you shouldn't can pumpkin puree because it is so thick the heat can't penetrate to the center, but freezing sounds like a great option to me! I absolutely adore pumpkin bread and muffins, but my all time favorite is pumpkin pie! Thanks for showing me how to do this!

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    Replies
    1. I think with canning, you're supposed to can pumpkin pieces and not puree. I've only every frozen it!

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  4. You make it sound so easy! :)

    Thanks for joining the Link Up this week

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  5. So much healthier to make your own, and you make it sound so simple.

    Thanks for sharing on Tasty Tuesdays.

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  6. Wow! That sounds easy enough for me to give it a try! I didn't know that that is all you have to do! Thanks for sharing and thanks for joining the Celebrate Southern link up this week! I hope to see you again next Tuesday dear! :)

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  7. OMG this is great! I am definitely going to have to try it! You make it look so easy and yay, it's clean!! :) Thank you so much for joining J and myself {www.2catsandchloe.com} for our third Celebrate Southern Linkup! I’m pinning your post to our official Celebrate Southern Pin Board now! :) xxoo

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  8. I found you from Mama Moments link-up.

    Nice tutorial! I just blogged a recipe that would be a great use for this. :-)

    http://www.ourlifeouthere.com/chocolate-chip-pumpkin-bread-or-muffins/

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  9. Been doing this for several years. I freeze mine in Cool Whip bowls that I wash & save just for this purpose.

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  10. Hi Holly, thanks for sharing how you make puree. Much easier than how I was doing it! :) Please join us again next week on the Art of Home-Making Mondays!

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    Replies
    1. It's so easy and it's so nice to have on hand!

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  11. This looks so fabulous! And yummy too... You are quite the little homemaker!! :)
    xox, Crystelle
    CrystelleBoutique

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  12. I am too afraid to can anything but I use my freezer like a boss. This is a great tip, Holly. Thank you for sharing!

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  13. Love this idea! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

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  14. Great tutorial! I love that you make your own too. So glad you shared with us at Weekend Potluck. Please come back again soon.

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  15. Fab idea to make your own puree! Thanks for linking up to #tastytuesdays

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  16. Hello, I discovered your blog , I'm your new follower ... if you want to go
    http://foodandbeautypassion.blogspot.com

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  17. I've never made puree on my own before so I didn't realize it was so easy! Thanks for sharing on #yuckstopshere link up! Just in time for Thanksgiving!

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  18. Hello gorgeous! What an amazing recipe. Oh Yum! Pinned. We hope to see you at our party tonight at 7 pm. It is so fun to party with you! http://loulougirls.blogspot.com/
    Happy Monday! Lou Lou Girls

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  19. I love Roasted Pumpkin and this is a great idea to freeze it. Hope you are having a great week and thanks so much for sharing your great post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    Replies
    1. It freezes really well and is so convenient to have on hand. Thanks for hosting each week!

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  20. Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there! Pinned

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  21. Thanks for sharing with the Let's Get Real party.

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  22. Thanks for linking up at A Mama's Story. This post was among this week's featured and will be shared across social media. :) Blessings. :)

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  23. Hello there! Thank you for sharing your pumpkin post on the Art of Home-Making Mondays! We have *featured* this post on our LINK UP LOVE column today. Have a lovely week and please join in again next Monday :)

    http://strangersandpilgrimsonearth.blogspot.com/2014/11/what-to-do-and-make-with-pumpkins-link.html

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